Uploaded December 2025 | Updated September 2026, 1 hour ago
The legendary 3-ingredient chocolate soufflé by Joël Robuchon — and the Swiss meringue trick that makes it rise higher than any other. Perfect chocolate soufflé recipe, easy soufflé method, how to make soufflé at home, and yes: you can bake these straight from frozen.
Full recipe + method:
chrisyoungcooks.com/robuchons-chocolate-souffle
ChrisYoungCooks.com is the home for all of Chris’s food-science deep dives, tested-to-death recipes, and behind-the-scenes stories from every video.
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ROBUCHON’S CHOCOLATE SOUFFLÉ RECIPE
Serves: 4
Prep: 15–20 min
Cook: 16 min
Ingredients
• Softened butter (for ramekins)
• 120g granulated sugar + extra for coating
• 150g dark chocolate
• 300g egg whites
• 1.5g cream of tartar (optional)
Method
1. Preheat to 375°F / 190°C (no convection).
2. Butter + sugar four 6-oz ramekins using vertical strokes.
3. Melt chocolate over gentle steam until smooth.
4. Make Swiss meringue: whisk egg whites, sugar, cream of tartar over steam to 130°F / 54°C, then whip to soft peaks.
5. Fold meringue into chocolate; fill ramekins just shy of the rim.
6. Bake 16 minutes and serve immediately.
Bake from Frozen
Lower oven to 300°F / 150°C and bake 32 minutes. Slightly less height, still delicious.
The legendary 3-ingredient chocolate soufflé by Joël Robuchon — and the Swiss meringue trick that makes it rise higher than any other. Perfect chocolate soufflé recipe, easy soufflé method, how to make soufflé at home, and yes: you can bake these straight from frozen.
Full recipe + method:
chrisyoungcooks.com/robuchons-chocolate-souffle
ChrisYoungCooks.com is the home for all of Chris’s food-science deep dives, tested-to-death recipes, and behind-the-scenes stories from every video.
⸻
ROBUCHON’S CHOCOLATE SOUFFLÉ RECIPE
Serves: 4
Prep: 15–20 min
Cook: 16 min
Ingredients
• Softened butter (for ramekins)
• 120g granulated sugar + extra for coating
• 150g dark chocolate
• 300g egg whites
• 1.5g cream of tartar (optional)
Method
1. Preheat to 375°F / 190°C (no convection).
2. Butter + sugar four 6-oz ramekins using vertical strokes.
3. Melt chocolate over gentle steam until smooth.
4. Make Swiss meringue: whisk egg whites, sugar, cream of tartar over steam to 130°F / 54°C, then whip to soft peaks.
5. Fold meringue into chocolate; fill ramekins just shy of the rim.
6. Bake 16 minutes and serve immediately.
Bake from Frozen
Lower oven to 300°F / 150°C and bake 32 minutes. Slightly less height, still delicious.
